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Ox Cheek

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1
MineralsNatrium, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable oil for frying

  2. 250 g master stockbraised ox cheeks

  3. 5 red eschalots sliced

  4. 2 garlic cloves

  5. salt to taste

  6. teaspoon thai shrimp paste

  7. kecap manis

  8. 2 long red chilli's

  9. 150 g fresh rice noodles cit into 3cm strips

  10. cup tamarind water

  11. Small handful of thai basil leaf

  12. 1 long green shallot

Instructions Jump to Ingredients ↑

  1. Heat a little vegetable in a wok and add the eschallots, garlic, wild green chillies, salt and shrimp paste.

  2. Stir-fry a couple of minutes.

  3. Add the ox cheek and toss well.

  4. Add a dash of kecap manis followed by the red chilli, rice noodles, tamarind water and Thai basil leaves.

  5. The noodles will only take a minute or two to soften.

  6. Serve in a bowl and sprinkle with the finely-sliced shallots.

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